Crème Brûlée For The Holidays

Crème Brûlée is a delicate custard topped with burnt sugar. Classic crème brûlée is made with egg yolks, but I use whole eggs because I’m not a fan of desserts that have a strong yolk flavor. The best part about this recipe is that I get to use my blow torch. It’s not the most common kitchen tool, but I really enjoy using it. No step is difficult, but here are a few of my tips for making a perfect crème brûlée.

Begin by using a shallow dish as you do not want an extra thick custard that takes a long time to bake. Using a shallow dish allows for the custard to spread out and bake to a silky texture. The baking dish is surrounded by hot water while baking so make sure you have a roasting pan large enough to hold your baking dish.

Do invest in a small blow torch. You’ll have more control when burning the sugar than trying to broil the entire dish and scorching the sugar. A blow torch is way more fun than watching a dish cook under the broiler. Trust me on this one, and share your version of this recipe by tagging me at @y_delicacies on Instagram.

Crème Brûlée

YDelicacies.com Yvette Jemison

Servings: 8

4 cups heavy cream

2 Tablespoon vanilla extract

1/2 teaspoon kosher salt

6 eggs 

1 cup sugar, plus 3-4 Tablespoons for topping

Special equipment: 2-quart shallow baking dish set in a large roasting pan, and a small blow torch

1. Preheat oven to 325°F. 

2. In a saucepan on medium heat, gently warm cream, vanilla extract and salt until hot but not boiling.  Remove from heat and set aside. 

3. In a medium bowl, whisk eggs and 1 cup sugar until combined.   

4. While whisking the eggs, add 3/4 cup of warm cream in a slow stream until combined and eggs are tempered.

5. While whisking milk, add egg mixture in a slow steady stream until combined. Pour custard into baking dish. 

6. Place filled baking dish in the roasting pan.  Pour hot water around baking dish so it comes halfway up sides of baking dish. Bake until edges of custard are set but center still jiggles slightly, about 45 minutes.  Cool completely and chill until firm, about 2 hours.  

7. Just before serving, sprinkle 3-4 Tablespoons sugar evenly on top of custard.  Heat sugar with a torch until sugar is melted and a deep amber color.  Serve with whipped cream or seasonal berries.

Do Ahead: Custard can be made 5 days ahead and stored tightly wrapped in refrigerator.  Just before serving sprinkle with sugar evenly on top of custard.  Heat sugar with a torch  until sugar is melted and a deep amber color.